Pita is usually a round piece of bread with a pocket that is created by puffs of steam during the baking process. It is a double layered flat bread that is widely consumed in the Middle East and Mediterranean countries. You will love this bread for a few reasons. It has only a few ingredients. It is simple to make. You can eat it as flat bread or pocket bread. It is light and fluffy. It is soft and flexible so you can place a filling on the base of it then roll up as a wrap. It can be frozen. Pull one out of the freezer give it a couple of minutes and it is as fresh as if you just made it.
I love Pita in summer, it is a light bread that can be eaten and enjoyed with dips, salads, olives and cheese for a great picnic lunch.
EQUIPMENT
standard mixer with hook attachment , large bowl, non stick flat pan
INGREDIENTS
340g or 2 1/2 cups all purpose plain flour
90g or 1/2 cup wholemeal bakers flour (not stoneground)
10g or 2 teaspoons instant dry yeast
10g or 2 teaspoon raw sugar
7.5g or 1 1/2 teaspoons salt (I use pink salt)
25g or 2 tablespoons olive oil
300g (approx) of lukewarm water
METHOD
(1) In a standard mixer bowl add all the dry ingredients and mix to combine.
*Place the bowl in the mixer stand, attach the dough hook and lower into the bowl.
(2) Turn speed onto low and while it is mixing add the oil and then add the water a small amount at a time until the ingredients come together to form a dough. *Continue kneading on low speed until the dough has formed, then increase the speed seating to 2 and continue kneading for 7 minutes. By this time the dough should be soft and no longer sticking to the sides of the bowl. ** (see note)
(3) Remove the dough to a lightly floured surface and form a ball. Transfer the dough to a lightly oiled bowl and brush additional oil over the surface of the dough.
*Cover the bowl with plastic wrap and let the dough rest until doubled in size. Approximately 30-60 minutes depending on the room temperature.
(4) After the dough has risen, remove from bowl and divide the dough up into 80g portions (I use a kitchen scales). Form the individual pieces of dough into balls and place on a teflon sheet or baking paper. Cover with a clean tea towel and allow the dough to rest 30 minutes.
(5) After the dough has rested, take each ball and shape into rounds about 12-15cms the size of a bread and butter plate. Allow to rest for another 30 minutes.
(6) Preheat a flat pan to medium-high heat (make sure the pan is not too hot, you do not want the pita to cook too quickly).
*I do not use any oil on the pan but a scant amount may be used if the pan is not non stick.
*Once the pan is heated place the circle of dough in the centre of the pan. Cook until the pita begins to puff up, then flip over and cook until the other side is lightly golden brown.
*Remove from heat and stack and cover with a clean tea towel.
*Left over pita bread may be placed in individual freezer bags and placed in the freezer for up to 3 months.
** NOTE
TROUBLE SHOOTING DOUGH
When mixing the dough, if the dough remains dry after adding all the water, continue to add water a little at a time. If the dough is too wet you have added too much water, in this case add a teaspoon of flour at a time until the dough is formed and comes away from the sides of the bowl.
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